Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A warm and hearty bowl featuring tender roasted sweet potato, fluffy quinoa, crispy chickpeas, and succulent grilled chicken breast, all tossed on a bed of fresh baby spinach and finished with a zesty lemon-tahini drizzle for an energizing meal that satisfies both taste and nutrition.

Try 7 days free, then $12.99 / mo.

NUTRITION

565kcal
Protein
45.3g
Fat
12.3g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.5 cup cooked Quinoa (93g)

0.5 cup roasted Chickpeas (82g)

100g Grilled Chicken Breast

1 cup Baby Spinach (30g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato, then toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato roasts, rinse and drain the chickpeas. Pat dry with a paper towel. Toss with a little olive oil, salt, and your preferred spices (such as paprika and cumin). Roast them in the oven for the last 15 minutes of the sweet potato's cooking time until crispy.

  • 3

    In the meantime, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Grill the chicken breast until fully cooked and slightly charred, then slice into strips.

  • 5

    In a bowl, layer the baby spinach as the base. Add the roasted sweet potato, quinoa, crispy chickpeas, and sliced grilled chicken on top.

  • 6

    Drizzle the lemon juice and any remaining olive oil over the bowl. Toss gently to combine all flavors and serve immediately.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Quinoa Bowl with Crispy Chickpeas

A warm and hearty bowl featuring tender roasted sweet potato, fluffy quinoa, crispy chickpeas, and succulent grilled chicken breast, all tossed on a bed of fresh baby spinach and finished with a zesty lemon-tahini drizzle for an energizing meal that satisfies both taste and nutrition.

NUTRITION

565kcal
Protein
45.3g
Fat
12.3g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.5 cup cooked Quinoa (93g)

0.5 cup roasted Chickpeas (82g)

100g Grilled Chicken Breast

1 cup Baby Spinach (30g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato, then toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato roasts, rinse and drain the chickpeas. Pat dry with a paper towel. Toss with a little olive oil, salt, and your preferred spices (such as paprika and cumin). Roast them in the oven for the last 15 minutes of the sweet potato's cooking time until crispy.

  • 3

    In the meantime, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Grill the chicken breast until fully cooked and slightly charred, then slice into strips.

  • 5

    In a bowl, layer the baby spinach as the base. Add the roasted sweet potato, quinoa, crispy chickpeas, and sliced grilled chicken on top.

  • 6

    Drizzle the lemon juice and any remaining olive oil over the bowl. Toss gently to combine all flavors and serve immediately.